13 September 2007

Beetroot salad web

{BEETROOT SALAD} STOP!!!! Please don’t leave ….. beetroot can also be delicious. No this is not a joke, and yes I too started out as a prominent member of the ‘tortured beet eaters’,  as my mother, a health conscious, vegetable loving woman used to serve her children cooked or pickled beets.  Now while nutritious I found them anything but delicious.

So you can imagine my anxiety when I first visited Olivier (my fiancé) in Geneva, and at the local farmers market he popped a bunch of freshly picked garden beets into the basket and said ‘je te fait une salade de betteraves, tu vas voir c’est délicieux’ (I will make you a beetroot salad, you will see it is delicious!) Delicious… is he crazy, oh god, can we give them back, can I sneak them out of the basket… how am I to get out of this. We left the market with the beets in tow and I prepared myself for the worst – that childhood feeling of being unable to swallow, the smell of pickled vinegar and that slightly odd texture.

However, a pleasant surprise was awaiting me – as the salad he made resembled nothing of the beetroot of my childhood. These beets were a vibrant red, shaved into thin strips, and served raw, glistening with vinaigrette. They tasted sweet and tart at the same time, with a crisp, crunchy texture. So good was this salad that I thought I would pass along my version of the recipe….


  1. 3 fresh garden beetroots (430g)
  2. 4 sprigs of flat leaf parsley


  • 6 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons vinegar (I use apple cider vinegar)
  • 1 teaspoon grainy dijon mustard
  • 1 teaspoon smooth dijon mustard
  • 1/2 teaspoon soya sauce
  •  salt and pepper to taste
  1. First remove the leaves, stalks and bottom of each beet. Next peel the beets and then grate them using a medium sized grater (if grated too finely the consistency of the salad will not be as nice) and set aside.
  2. Coarsely chop the parsley and set aside.
  3. Next prepare the vinaigrette by mixing at the ingredients together.  Add to the grated beets and mix well.
  4. Finally add the parsley, leaving a few leaves for decoration.

NOTE: I make a large quantity of the vinaigrette as it is quickly absorbed into the salad. The taste is also strong to compliment the beets.


  1. Sylvia Says:

    I had a pack of betteraves in the frig and I wondering what I do whit it.You gave me a great idea.Thanks and your blog is so nice

  2. MA Says:

    My mother used to “pickle” beets in vinegar or serve them cooked with a dash of butter, salt and pepper and I loved both variations. I must say however, having just checked your Salad aux Betteraves with the interesting combination of vinaigrette dressing a la Olivier, my taste buds came alive with the anticipation of savouring this salad! Always fun to try new twists on a very healthy vegetable and the picture makes one want to give it a go.

  3. Erika (SWEET PEA) Says:

    SYLVIA: hi thanks for your sweet comment 🙂 I too often end up with extra veggies in the fridge (the farmers market gets the better of me every weekend, you would think I would learn… there are only so many fruits and vegetables 2 people can eat in a week!) So I am always on the look out for suggestions. Look forward to reading your blog.

    MA: well now that I have discovered raw beetroot, perhaps I will go back and try the pickled and cooked version. Russian salad often uses these types of beets, perhaps I am missing out on something great!

  4. happygrub Says:

    The beetroot looks so beautiful, I was wondering, do u do anything with the leafy green part? Your vinagrette sounds like it will go great with almost any type of salad. Do u eat this salad on its own or is there anything that it eswpecially compliments?

  5. Erika (SWEET PEA) Says:

    Hi Farhan,
    I have not yet done this myself, but you can apparently steam the green leaves of young beetroot and eat them as a vegetable.
    As for the vinaigrette, it is a little stronger than I use on normal salad, but works nicely with the beets, which I eat either on their own as a starter, or along side grilled fish ie tuna and couscous.

  6. Olivier Says:

    Just to add, that you can also eat the leafy green part of the beetroot chopped up in a salad – it is best if the beetroot is young so the leaves will be tender.
    PS nice photo 🙂

  7. Laura S Says:

    hi lovely,

    Sent you the recipe for chocolate macaroons – try them and let me know they are absolutely yummy

    Have fun baking 😉

  8. Erika Says:

    OLIVIER: thanks for the suggestion, Farhan might find this useful 🙂

    LAURA: this is great, thanks for the recipe, I copied and moved it to my files! Will post the recipe + story once I have tried it, can’t wait!!! xxx

  9. Caroline Says:

    This looks great! I will definitely try it.

    I apologize for not getting back to you earlier about my blog, RawLifestyle. I have decided to delete the blog since I have less time than I expected. I will thus not be continuing to work on a website to replace the blog.

    If you are looking for another “similar” raw blog, I would advise you to check out The Daily Raw. Many other recipes can be found at and

    I wish you the best and thanks for your previous support!

    Kind regards,

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